Comments | khromat: Spicy Pumpkin Pie

khromat

Spicy Pumpkin Pie

Oct 18, 2011 15:54

When I call my pie Spicy, I mean it in the literal and not figurative sense... here's what I put into my pies:

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culinary

Comments 6

Cute... niall_shapero October 18 2011, 23:01:55 UTC

Interesting...(but at least you aren't adding "ghost peppers" :-)).

tuftears October 19 2011, 00:16:36 UTC

That's... a lot of spices! D:

I'll guess you don't actually empty out the bottles into the puree. :)

kagur October 19 2011, 04:37:17 UTC

YUMM! That is all I have to say about that:)

chefmongoose October 19 2011, 05:20:57 UTC

Yum! That looks delicious. Though four cinnamons, really? :) I'll give you _two_..

Cassia and Cinnamon... khromat October 21 2011, 05:34:05 UTC

Cinnabon uses 5 different cinnamons, by the way....

The Tung Hing Cassia cinnamon is pretty light in flavor, the Korinje Cassia is very earthy, the Vietnamese Cassia is richer than store-bought cassia (the hard sticks they dub cinnamon).
... the Ceylon True Cinnamon, of course is a different beast altogether with complex floral notes.

The West Indies Nutmeg is a brighter flavor than the East Indies Nutmeg, which is very strong and usually needs less than a recipe asks for. Mace, of course, is only faintly like nutmeg even though they come from the same plant, and it adds a brightness in color to the chestnut-sienna-tan-burnt ochre brown spice blend.

Re: Cassia and Cinnamon... chefmongoose October 21 2011, 05:39:11 UTC

A Cassia and a true Cinnamon surely are drastically different, I'm not super-convinced about the others but. I'll trust your pie stylings. :)